If you’re looking to serve up a Thanksgiving feast without turning your whole kitchen upside down, I have just the thing for you: a Sheet-Pan Thanksgiving Dinner Recipe that’s basically the ultimate one-and-done meal. I love this because it lets you roast your turkey, stuffing, sweet potatoes, and green beans all together on one big pan — it saves time, cuts down on dishes, and yes, the flavors all mingle in the best way possible. Stick with me and I’ll walk you through everything, including some tricks I’ve learned that make this sheet-pan dinner a guaranteed hit.
Why You’ll Love This Recipe
- Effortless One-Pan Cooking: You get the whole Thanksgiving spread roasting together, meaning less mess and more time to enjoy with family.
- Flavor-Packed Ingredients: The seasoning mix and ingredient combo give you rich, comforting holiday vibes in every bite.
- Perfect for Smaller Gatherings: Ideal for those who want to get festive without wrestling a huge turkey or multiple pans.
- Easy to Customize: Make it your own with simple swaps or extra garnishes to suit your taste buds.
Ingredients You’ll Need
This recipe comes together with classic Thanksgiving flavors and a few surprise touches. Each ingredient plays its part: from the herb-seasoned stuffing cubes that soak up all the turkey goodness, to the sweet potatoes tossed in warm garam masala, the perfect antioxidant-rich cranberries, and fresh green beans paired with Parmesan and crunchy fried onions. When shopping, fresh herbs and good-quality butter really elevate the flavor here.
- Egg: Helps bind the stuffing and add richness.
- Low-sodium chicken broth: Moistens the stuffing without it being too salty.
- Fresh parsley: Adds a fresh, bright note to keep things balanced.
- Reduced-sodium soy sauce: Brings a subtle umami depth without overpowering.
- Kosher salt: Essential to season everything just right.
- Freshly ground black pepper: For that mild heat and complexity.
- Unsalted butter: Used generously for richness in the stuffing, turkey, and green beans.
- Yellow onion: Adds natural sweetness and fragrance.
- Celery stalks: Brings a mild crunch and herbal note to stuffing.
- Herb-seasoned stuffing cubes: The base for a classic stuffing texture.
- Dried cranberries: Provide bright bursts of tart sweetness.
- Poultry seasoning: Classic herb combo for that holiday turkey flavor.
- Garlic powder and smoked paprika: Give the turkey a gentle savory smoky kick.
- Split turkey breast: Perfect cut for roasting on a sheet pan — fast and flavorful.
- Sweet potatoes: Naturally sweet and hearty for a cozy side.
- Extra-virgin olive oil: For tossing veggies and potatoes to crisp them up.
- Garam masala or pumpkin pie spice: Adds warming fall spice to the sweet potatoes.
- Green beans: Green and crisp, the perfect contrast to the rich sides.
- Sliced crimini mushrooms: Earthy flavor that pairs beautifully with green beans.
- Finely grated Parmesan: Adds a savory, umami boost to the green beans.
- Fresh thyme leaves: Another herbaceous note to brighten up the beans.
- Fresh orange zest and juice: Cuts through richness with citrus brightness.
- Store-bought crispy fried onions: My favorite crunchy topping for green beans.
- Chopped toasted pecans: Adds buttery crunch to the sweet potatoes.
Variations
I’ve found this Sheet-Pan Thanksgiving Dinner Recipe is super flexible — I encourage you to swap or add based on what you like or what you have on hand. Over the years, I’ve enjoyed trying different spice blends or swapping pecans for walnuts, so don’t be shy about making it yours. It’s all about convenience meeting your personal flavor favorites.
- Add Sausage to Stuffing: My family goes crazy for a little cooked sausage mixed into the stuffing — it adds a cozy, savory kick!
- Use Butternut Squash Instead of Sweet Potatoes: For a twist, I’ve swapped sweet potatoes with cubed squash, tossing in the same warm spices, and it’s just as delicious.
- Make It Vegan: Substitute butter with olive oil or vegan butter and use vegetable broth for a plant-based spin.
- Spice It Up: If you like a bit of heat, adding a pinch of cayenne or chili flakes to the seasoning mix gives the turkey and veggies a nice kick.
How to Make Sheet-Pan Thanksgiving Dinner Recipe
Step 1: Prep the Stuffing Mixture
Start by preheating your oven to 375°F — this is warm enough to roast everything nicely without burning the veggies. In a large measuring cup, whisk together the egg, low-sodium chicken broth, fresh parsley, and soy sauce, seasoning generously with salt and pepper. This liquid helps bind the stuffing cubes so they’re perfectly moist but not soggy. Then, in a large pot, melt butter over medium-high heat and sauté chopped onion and celery until they’re just tender and fragrant, about 5 minutes — stirring now and then keeps them from sticking or browning unevenly. Take the pot off heat, and stir in stuffing cubes and dried cranberries; pour the broth mixture over and fold gently to combine. You’ll notice the cubes soak up most of the liquid — this is exactly what you want!
Step 2: Season and Prepare the Turkey
While the stuffing is resting, mix softened butter with poultry seasoning, garlic powder, and smoked paprika. Salt and pepper it really well — seasoning is key. Pat your split turkey breast dry with paper towels to get the skin crispy. Carefully loosen the skin without tearing it, and spread half the butter mixture underneath. Then slather the remaining butter on top of the skin. This method ensures juicy turkey with a beautifully seasoned, golden crust. Give your stuffing a last gentle stir, then spread it on one half of a large parchment-lined baking sheet — this will act as a cozy bed for the turkey breast to roast right on top.
Step 3: Prepare the Sweet Potatoes and Start Roasting
Toss your cubed sweet potatoes in olive oil and garam masala (or pumpkin pie spice for a fall twist), then season generously with salt and pepper. Spread them out on one quarter of the baking sheet, making sure they aren’t overcrowded — this helps them caramelize nicely rather than steam. Pop the sheet pan in the oven and roast the turkey, stuffing, and sweet potatoes for 40 minutes. This initial roasting gets everything cooking evenly and starts building those rich flavors.
Step 4: Add the Green Beans and Finish Roasting
While your turkey and sides roast, toss green beans and sliced mushrooms with 2 tablespoons of olive oil, then season with salt and pepper. In a small bowl, mix Parmesan, softened butter, fresh thyme leaves, garlic powder, salt, and pepper — my secret mix that makes the green beans extra special. Spread the green beans and mushrooms on the remaining quarter of your baking sheet, and top with that savory Parmesan mixture. Continue roasting everything until the green beans are tender, the sweet potatoes are nicely caramelized, and the turkey reaches an internal temperature of 155°F—a safe, juicy finish (it’ll rest a bit more on the counter). This will take about 25 to 35 minutes more. Tent the turkey with foil and let it rest for 10 minutes before carving — this little rest time is what locks in all the juiciness.
Step 5: Add Final Touches
Mix orange zest, fresh orange juice, and the remaining tablespoon of olive oil in a small bowl, seasoning with salt and pepper. Toss the roasted green beans gently to coat them in the melted Parmesan and butter flavors, then sprinkle crispy fried onions on top for that incredible crunch. For the sweet potatoes, toss them with the orange zest mixture and top with chopped toasted pecans — the citrus brightens everything and the pecans add a wonderful texture contrast. Now your Sheet-Pan Thanksgiving Dinner is ready to serve!
Pro Tips for Making Sheet-Pan Thanksgiving Dinner Recipe
- Don’t Skip the Butter Under the Turkey Skin: This little trick keeps the breast super moist and adds deliciously crispy skin.
- Use a Meat Thermometer: I learned the hard way that checking for an internal temp of 155°F prevents overcooked turkey.
- Give Veggies Space: Arrange potatoes and green beans with some breathing room so they roast evenly with nice caramelization.
- Rest Your Turkey: Tent with foil and let it rest for 10 minutes before slicing — patience pays off with juicy results.
How to Serve Sheet-Pan Thanksgiving Dinner Recipe
Garnishes
For garnishes, I always keep it simple and fresh. The crispy fried onions on the green beans add that lovely crunch and a little bit of indulgence — it’s my favorite touch. A sprinkle of fresh thyme or chopped parsley sprinkled over everything right before serving adds a lovely herbal brightness that makes the whole plate pop.
Side Dishes
This recipe is pretty much a complete meal on its own, but if you want some sides, I like to serve it with classic cranberry sauce and a light mixed green salad dressed in a citrus vinaigrette. A loaf of crusty bread also helps soak up all those delicious pan juices and leftover stuffing.
Creative Ways to Present
One fun idea I tried for a smaller gathering was plating individual “Thanksgiving bowls” by layering the turkey slices, a scoop of stuffing, roasted sweet potatoes, and green beans, then topping with crispy onions and pecans. It looks charming and makes serving a breeze for guests. Another time, I laid the turkey breast sliced on a large wooden board surrounded by the roasted veggies with fresh herb sprigs, which made for a rustic, inviting presentation.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge and try to separate components when possible — turkey in one container, veggies and stuffing in others. This keeps textures intact and flavors from blending too much. They stay fresh for about 3 to 4 days, making for some amazing next-day meals.
Freezing
Personally, I’ve frozen leftovers before with good results. I portion out the turkey and sides into freezer-safe containers or bags and label them. When thawed properly in the fridge overnight, everything reheats nicely without losing too much moisture. Just be sure to skip freezing the fried onions—they’re best fresh.
Reheating
To reheat, I like to use the oven at around 325°F and cover the turkey and stuffing loosely with foil to prevent drying out. The roasted vegetables go on a separate sheet pan or baking dish to crisp back up a bit. If you’re in a pinch, the microwave works, but the oven really brings back that fresh-roasted texture and flavor.
FAQs
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Can I use a whole turkey for this Sheet-Pan Thanksgiving Dinner Recipe instead of a split breast?
You can, but keep in mind that a whole turkey takes longer to cook and probably won’t fit well on a single sheet pan. This recipe is designed for a split turkey breast for even cooking and to keep everything on one tray. If you want to use a whole turkey, I recommend roasting it separately and making sides on sheet pans.
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What if I don’t have herb-seasoned stuffing cubes?
No worries! You can use plain or your favorite stuffing cubes and simply add a bit of extra herbs like sage, thyme, or rosemary to the mix. Toasting the cubes briefly in butter before adding broth also adds great flavor.
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Can I prep parts of this recipe ahead of time?
Absolutely! You can prep the stuffing mixture and season the turkey the day before. Keep them covered in the fridge and assemble everything just before roasting. Chopping vegetables ahead also speeds things up on cooking day.
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How do I make sure the sweet potatoes don’t get mushy?
Cut the sweet potatoes into uniform 1-inch cubes and avoid overcrowding on the sheet pan, so they roast instead of steam. Tossing them with oil and spices helps with caramelization and flavor.
Final Thoughts
This Sheet-Pan Thanksgiving Dinner Recipe is hands down one of my favorite ways to celebrate the season without the stress of multiple dishes and endless cleanup. It brings all those classic flavors together in a way that feels both homey and approachable. Whether you’re cooking for two or four, it delivers delicious, comforting eats and frees up your time to enjoy what really matters. Give it a try—you might just find it becomes your new holiday tradition!
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Sheet-Pan Thanksgiving Dinner Recipe
- Prep Time: 30 mins
- Cook Time: 1 hr 30 mins
- Total Time: 2 hrs
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Description
A delightful and convenient Sheet-Pan Thanksgiving Dinner that combines juicy turkey breast, flavorful herb-seasoned stuffing, spiced sweet potatoes, and savory green beans all roasted together on one pan for a complete holiday meal with minimal cleanup.
Ingredients
Stuffing
- 1 large egg
- 2 cups low-sodium chicken broth
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. reduced-sodium soy sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 Tbsp. unsalted butter
- 1 large yellow onion, chopped (about 1 cup)
- 3 stalks celery, chopped (about 1 cup)
- 1 (12-oz.) bag herb-seasoned stuffing cubes
- 1/3 cup dried cranberries
Turkey
- 4 Tbsp. unsalted butter, softened
- 2 tsp. dried poultry seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 (3- to 3 1/2-lb.) split turkey breast
Sweet Potatoes
- 1 1/2 lb. sweet potatoes, peeled or unpeeled, cut into 1” cubes
- 2 Tbsp. extra-virgin olive oil
- 1 1/2 tsp. garam masala or pumpkin pie spice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Green Beans & Assembly
- 12 oz. green beans, trimmed
- 1 cup sliced crimini mushrooms
- 3 Tbsp. extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 Tbsp. finely grated Parmesan
- 2 Tbsp. unsalted butter, softened
- 1/2 tsp. fresh thyme leaves
- 1/4 tsp. garlic powder
- Zest of 1 orange, plus 2 Tbsp. fresh orange juice
- 1/2 cup store-bought crispy fried onions
- 1/2 cup chopped toasted pecans
Instructions
- Prepare Stuffing Mixture: Preheat your oven to 375°F. In a large measuring cup, whisk together the egg, low-sodium chicken broth, chopped parsley, and reduced-sodium soy sauce. Season generously with kosher salt and freshly ground black pepper to taste.
- Sauté Vegetables for Stuffing: In a large pot over medium-high heat, melt 4 tablespoons of unsalted butter. Add the chopped onion and celery, seasoning with salt and pepper. Cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Remove the pot from heat.
- Combine Stuffing Ingredients: To the pot with cooked vegetables, add herb-seasoned stuffing cubes and dried cranberries. Pour in the broth mixture and gently stir until the stuffing soaks up the liquid evenly.
- Prepare Seasoned Butter for Turkey: In a small bowl, mix softened butter with dried poultry seasoning, garlic powder, and smoked paprika. Season the mixture with salt and pepper according to taste.
- Prepare Turkey Breast: Pat the split turkey breast dry with paper towels. Gently loosen the skin using your fingers. Spread half of the seasoned butter underneath the skin, then spread the remaining butter on top of the skin evenly.
- Arrange Stuffing and Turkey on Baking Sheet: Give the prepared stuffing a quick stir and spread it on one half of a parchment-lined baking sheet. Place the turkey breast on top of the stuffing carefully.
- Prepare Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with extra-virgin olive oil and garam masala (or pumpkin pie spice). Season with kosher salt and black pepper. Arrange the sweet potatoes on one quarter of the baking sheet, leaving space for green beans.
- Initial Roasting: Place the baking sheet in the preheated oven and roast the turkey, stuffing, and sweet potatoes for 40 minutes.
- Prepare Green Beans and Mushrooms: In a medium bowl, toss trimmed green beans and sliced crimini mushrooms with 2 tablespoons of extra-virgin olive oil. Season with salt and pepper.
- Make Parmesan Butter Mixture: In a small bowl, combine finely grated Parmesan, unsalted butter, fresh thyme leaves, and garlic powder. Season this mixture with salt and pepper.
- Add Green Beans to Baking Sheet: Arrange the green bean and mushroom mix on the remaining quarter of the baking sheet. Evenly top the green beans with the Parmesan butter mixture.
- Continue Roasting: Return the baking sheet to the oven and continue roasting until the green beans are tender and an instant-read thermometer inserted into the thickest part of the turkey reads 155°F, about 25 to 35 minutes more.
- Rest the Turkey: Remove the baking sheet from the oven. Tent the turkey loosely with foil and let it rest for 10 minutes before carving to retain juices.
- Prepare Orange Dressing: In a small bowl, whisk together freshly grated orange zest, fresh orange juice, and the remaining 1 tablespoon of extra-virgin olive oil. Season with salt and pepper.
- Toss Green Beans & Sweet Potatoes: Toss the roasted green beans gently to incorporate the Parmesan mixture. Top with the store-bought crispy fried onions for crunch. Toss the roasted sweet potatoes with the orange dressing to enhance their flavor and finish by sprinkling chopped toasted pecans on top.
Notes
- Use a meat thermometer to ensure the turkey reaches safe internal temperature (155°F) before resting.
- Garam masala can be substituted with pumpkin pie spice for a different warm spice profile on sweet potatoes.
- For best texture, avoid overcooking the green beans—check tenderness starting at 25 minutes into the final roasting phase.
- Make sure to loosen the turkey skin carefully to avoid tears when applying the butter mixture under the skin.
- Store any leftovers in airtight containers refrigerated for up to 3 days and reheat gently to maintain moisture.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 110 mg
